Rum Charlotte

• ¼ pint water
• ¼ pound castor sugar
• 6 tablespoons

Make a rum syrup by boiling water, sugar and rum together for 3 to 5 minutes. Make a chocolate sauce by melting chocolate in a small saucepan. Add coffee and cook for 5 minutes. Remove saucepan from the heat; add brown sugar, butter and egg yolks, and mix well. Fold in stiffly-beaten egg whites. Line small moulds with sponge fingers which have been sprinkled with some of the rum syrup and pour